melt chocolate and peanut butter chips in the top of a double boiler over simmering water, stirring frequently, until smooth. pour chocolate mixture over noodles and peanuts and turn to coat. refrigerate until set, about 2 hours. i almost always double the recipe. this also works with any kind of chocolate chips you have or butterscotch chips instead of peanut butter chips. i almost always double the recipe. this also works with any kind of chocolate chips you have or butterscotch chips instead of peanut butter chips. i never tried this exact variation, but i followed the recipe as written with the exception of using milk chocolate in place of semisweet. i changed chips to butterscotch chips and omitted peanuts and added 1 cup extra chow-mein noodles due to peanut allergies. i would stop and stir after 1 minute and then every 30 seconds. we have loved these for 3 generations- only we use butterscotch chips instead of peanut butter, and spanish peanuts instead of regular dry-roasted…and we call them “porcupines”. since we live in a colder climate, we can store them outside and save space in the fridge/freezer! i’m a big fan of peanut clusters and the addition of the crunchy chow mein noodles is great!
thank you for posting this recipe! it’s been in our family for years and years….and i lost the recipe 🙁 but, this is the exact recipe….thank you!!! i only ever knew them to be made with rice crispies…we also use butterscotch chips instead of peanut butter. my family is not crazy about peanuts so instead of 2 cups i used a cup and a half and an extra half cup of noodles. i did not use the microwave shortcut to melt the chips and it set up just fine. even after coming back to room temperature after the refrigeration time, they were perfect-no problems with the chocolate getting melty. it’s nice to have a great recipe for something unique! i followed the recipe exactly and made a batch and a half the first time. i am not a “baker”! the chocolate and pb flavor along with the crispiness of the chow mein noodles, make these a crowd pleaser. i didn’t have peanut butter chips so i used a cup of peanut butter. next time i will use less but the taste is amazing. these are very good, although we used butterscotch chips instead of peanut butter chips.
chow mein cookies are a simple refrigerator drop cookie that only needs 4 ingredients: if you are unfamiliar with chow mein noodles, they are a crunchy, fried ingredients ; 1 cup butterscotch chips ; 1/2 cup chunky or creamy ; 1/2 cup peanuts ; 2 cups chow mein noodles, ingredients ; cup butterscotch chips ; cup semi-sweet chocolate chips ; tablespoons peanut butter ; 6-ounce package chow mein noodles (3 ½ cups), caramel chow mein noodle cookies, caramel chow mein noodle cookies, chinese noodle candy, no-bake peanut butter chow mein noodle cookies, haystack cookies.
in a heavy saucepan, combine chocolate and butterscotch chips. melt, stirring constantly over low heat. remove when melted and add chow mein noodles. add ingredients 1 cup semisweet chocolate chips 1 cup peanut butter chips 1 cup chow mein noodles 1 cup dry-roasted peanuts. how to make haystack cookies melt the chocolate and butterscotch chips in a large bowl by microwaving at 30 second intervals until smooth., substitute for chow mein noodles in haystacks, christmas haystack cookies, haystack cookies origin, chow mein noodle bars.
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